Rassolnik: recipe for rassolnik with barley and pickles. Classic pickle recipes. False pickle: step-by-step recipe with rice

First courses are simple and tasty for every day

A classic recipe for traditional Russian soup - rassolnik with barley. Ingredients, technology and secrets of cooking.

1 h 10 min

40 kcal

4.71/5 (114)

One of our family’s well-established culinary traditions is making rassolnik. This very Russian dish, well known for many centuries, is valued not only for its mass of useful nutrients, but also for its unique taste.

What other first course so harmoniously combines a mildly sweet taste with a pleasantly tonic sourness, which the traditional Russian sourdough pickles add to the soup? The unique bouquet inspired our people to create a whole class of pickles, in which there is a place for dishes cooked in meat or fish broth, lean soups, as well as soups that use pearl barley, rice, mushrooms, and a wide variety of greens instead of cereals.

Today we will pay attention to the technology of preparing pickle according to the classic recipe - with barley.

Why is it necessary to try pickle?

As already noted, rassolnik is essentially a very democratic dish. In fact, you can put almost any meat or fish, almost any available cereal, and a wide variety of greens into it.

But the real “highlight” of this soup, its “trademark”, which makes rassolnik our national treasure, is mandatory use when preparing pickles. Without them, the resulting product can be called anything but pickle.

If you do everything correctly, according to a long-established tradition, then the end result should be very rich, satisfying, incredibly tasty and healthy for health and mood, a gastronomic masterpiece.

Moreover, what is extremely important, the recipe and technology for its preparation are so simple that even an inexperienced beginner can make pickle quite successfully.

The second side of the “democratic” nature of this dish is that each housewife, depending on her taste and the culinary preferences of her family, can freely improvise with the ingredients and their doses without changing the main essence of this wonderful dish.

How to cook rassolnik with barley and pickles - recipe with photos step by step

Ingredients from which we will prepare pickle:

Ingredients

We start making soup by preparing the broth.

Now let's move on to pearl barley.

1. It must be rinsed well under an intense stream of water for 2-3 minutes.
2. After this, put the cereal in a 1.5-2 liter saucepan and fill it with water (cold). Place the pan on the fire and cook the contents for about 20-25 minutes per low heat.
3. After the specified time, turn off the heat and let the pearl barley sit in a saucepan with boiling water within 10-15 minutes until it swells to the perfect consistency.

1. They must first be cleared of thick skin and large seeds. You can cut the cucumbers the way the cook likes - cubes, strips, half rings, etc. The main thing is that there should be enough cucumber for the volume of pickle prepared, so that it imparts an accentuated pleasant sourness to the product.
2. The rest of the vegetables - onions, carrots, potatoes - wash and remove the peel. We cut the onion into thin half rings, in our family we grate the carrots, and cut the potatoes into 2-centimeter cubes.
3. Place onions, carrots and lightly fry (pass) until a nice crust appears. When the slices acquire a characteristic golden color, add tomato paste, leeks and a little boiling water. Mix all this thoroughly and simmer for 7-8 minutes.

Then the main stage begins.

1. We begin to cook the strained meat broth (we first remove the meat from the broth). After it boils, put potato cubes in it and cook the contents for 10-15 minutes.
2. After this time, put the porridge into the broth, and then the cucumber slices and let it simmer for several minutes, so that both the broth and the ingredients in it are saturated with a pleasant sourness.
3. After checking the potatoes for readiness, place the cooked potatoes in the pan from the frying pan. vegetable frying. Mix the mixture thoroughly and continue cooking for some time until fully cooked. Add spices to taste.
4. Lightly fry the previously boiled beef until lightly crusted and add it to the soup.

Rassolnik is a delicious and beautiful soup. The pickle recipe is typical for Russian cuisine. A hearty and nutritious first course gets a piquant taste and a slight spiciness due to the brine and cucumber added to the composition.

No less interesting in taste and easy to prepare. It can be prepared with any meat or smoked ribs. The taste is excellent.

Rassolnik with pearl barley and cucumbers - a classic recipe

Rassolnik with pearl barley and cucumbers is a classic soup recipe. This is exactly how we are used to seeing him in the kindergarten or dining room. The result is a classic pickle soup that is nourishing and tasty.

We will need:

• pearl barley - a glass;
• potatoes - two to three large pieces;
• brine - 1 cup;
• broth - 1.8 - 2 liters;
• pickled (salted) cucumbers – 4 pieces;
• one carrot;
• tomato;
• spices - bay leaf, dill, black pepper and salt (the latter are a guide to your taste);
• oil for frying.

We will prepare the soup using pre-prepared broth. It can be cooked in both meat and chicken broth. As a last resort, you can simply dilute the chicken cube. The soup will also be good.

Preparation:

1. One of the main recipes for classic pickle in the method of preparing pearl barley. Rinse the cereal and boil until half cooked in a separate saucepan - then the soup will be clear and not cloudy.

1. Cut the potatoes like you would for soup - into cubes or slices.

1. Finely chop the onion.

If it is very strong, pour boiling water over it - the taste will become softer.

1. We send it to a frying pan, pour it with oil and sauté.

1. Grate the carrots on a coarse grater and add them to the onions. Let them stew. Meanwhile, chop the tomato very finely.

You can put it in boiling water for 10 seconds, and then in cold water - then the skin can be easily removed, and the dish will come out more tender.

1. Add the tomato to the vegetables and fry them together, adding a little salt.

1. Now cut the cucumbers into thin small cubes. When the vegetables are ready, put the cucumbers in a saucepan and simmer together for another one to two minutes.

1. Bring the broth to a boil and add bay leaf, peppercorns and salt, and almost finished pearl barley.

1. Throw potato wedges into the soup and wait until the pickle boils. Stir the dressing one more time.

1. Season the boiling soup with frying.

1. After 10 - 15 minutes, check the potatoes for readiness - if they are cooked, add brine.

Do not cook potatoes in broth with brine - the vinegar contained in it will prevent the root vegetable from boiling until soft.

Season with fresh or dried dill and boil for two minutes. The rassolnik can be removed from the stove!

Recipe for pickle with rice and pickles

A delicious pickle with rice will surely appeal to those who don’t recognize barley at all or just want to diversify the usual recipe. If you like it, you can cook it not only with fresh sorrel, but also frozen. It will turn out no less tasty!

Ingredients for 5 liters of water:

• meat – 500 – 700 g;
• 3 - 4 heaped tablespoons of rice;
• potatoes - 4 - 5 pieces;
• 2 carrots;
• onion head;
• 2-3 large tomatoes;
• sweet pepper;
• two tablespoons of tomato paste;
• 3 pickled cucumbers;
• 220 ml brine;
• bay leaf, peppercorns, salt and coriander to taste. The latter can be excluded.

Preparation

1. Cut the meat into pieces 1 cm wide and 4–5 cm long.

You can use beef/pork or chicken. It's whatever you want.

1. Pour a little vegetable oil into the bottom of the pan and heat it thoroughly. Add the prepared meat and fry it for 5 - 7 minutes. This way the pieces will retain their integrity and be very flavorful.
2. Pour boiling water over the meat and leave it to boil. Remove the foam and place on the far burner at minimum heat. Let the meat cook slowly for about 40 - 45 minutes.
3. Finely chop the onion, grate the carrots and place them in a hot frying pan.
4. Chop the tomatoes and peppers as finely as possible and add them to the onions. Fry everything together for another 5 - 6 minutes.
5. Add tomato paste to the frying mixture and stir.
6. Cut the potatoes into bars.
7. When the meat is cooked, add potatoes and rice, stir so that the cereal does not stick. Pay special attention to the walls and bottom of the dish. Cook the soup for another 15 minutes.
8. While the pickle is slowly boiling, cut the cucumbers into strips or cubes - as you like.

When the potatoes are cooked, you can throw in the cucumbers and pour in the brine.

1. Now you need to season the soup with bay leaf, pepper, crushed garlic and season with roasted vegetables. Bring to a boil and turn off.

A rich and incredibly tasty pickle cooked in meat broth is ready!

Rassolnik classic recipe

Classic rassolnik is prepared with a large number of roots, as in ancient times. This soup is thick and rich, so for the classic version we use a minimum of liquid. And, of course, add pearl barley!

We will need:

• 300 g meat;
• 1.8 - 2 liters of cold water;
• 200 g potatoes;
• pearl barley – 60 g;
• one carrot;
• celery and parsley roots - optional;
• onion;
• cucumbers – 2 pieces;
• marinade - glass;
• a piece of butter and a little vegetable oil;
• lavrushka

Preparation

1. Put the water on gas and let it boil.
2. As soon as the water boils, throw the meat into it.

Be sure to remove the foam if it appears.

1. We clean the roots of parsley and celery. We cut them into several parts. Throw into the pan directly into the boiling meat.
2. In a separate bowl, boil the washed barley in a large amount of water. Boiling of the porridge should be minimal.
3. About 15 - 20 minutes before the meat is ready, we clean, cut and put potato cubes into the broth.
4. The meat broth takes about 2 hours to cook, since the meat is cooked in one piece. We take it out and use a slotted spoon to catch the roots.
5. Melt the butter in a frying pan and add a little vegetable oil to it. We will fry vegetables in this mixture. Finely chop the onion and add it to the frying pan. It should turn golden.
6. We cut all the other vegetables, as we cut them we add them to the onion, stirring constantly.

A little celery can be added at this stage.

1. We cut the cucumbers and fry them with vegetables.
2. All that's left is to put the soup together! Place vegetables, pearl barley, spices into the boiling broth, add brine and cook for 5 minutes.

The classic delicious pickle is ready! Served in portions. The finished meat should be cut into pieces and placed on each plate.

Quick pickle - recipe for stew with barley

A simple and tasty pickle is obtained if you use stewed meat instead of meat for speed and taste.

For pickle we take:

• a can of stew;
• 2 liters of water;
• 2 - 3 large spoons of pearl barley;
• 4 potatoes;
• two carrots;
• tomatoes to taste;
• bulb;
• pickled cucumbers – 2 pieces;
• dill.

Preparation:

1. Boil the pearl barley over low heat in a separate pan.
2. Chop the onion and three carrots on a coarse grater.
3. Pour oil into a deep saucepan and sauté carrots and onions for 10 minutes.

1. Wash the tomatoes and cut into slices or circles if they are cherry varieties.

1. After 10 minutes, put half of the chopped tomatoes into the saucepan. Stir, cover with a lid and simmer for another 5 minutes.

1. Add chopped potatoes to the saucepan.

1. Pour the mixture with two liters of boiling water and leave on medium heat for 10 minutes.
2. We cut pickled cucumbers. We send them to the broth with boiled potatoes.

1. Place a can of stewed meat in the soup, add pearl barley and cook for 6 – 10 minutes.

Quick pickle with stewed meat is ready!

Recipe for pickle with pearl barley and smoked meats in a slow cooker

A multicooker is a convenient and quick way to prepare dishes. Vegetables cook in it at incredible speed, and the meat turns out very tender. But we will try to prepare this version of pickle, using smoked breast as a basis. You can replace it with ribs - the taste will be no worse.

We will need:

• 4 potatoes;
• 2 cucumbers;
• carrot;
• bulb;
• Bell pepper;
• ¾ cup pearl barley;
• half a smoked breast;
• 210 grams of good smoked sausage;
• three tablespoons of tomato paste;
• bay leaf, allspice and peas, salt.

Preparation:

1. Pour boiling water over the barley. Let it stand for now.
2. Chop the onion. Cut the pepper into small pieces.

1. Three carrots on a coarse grater. Cut pickled cucumbers into cubes.

1. Cut the potatoes into thin slices.

1. We cut smoked meats. You can use any according to your taste and depending on the availability of food in the refrigerator.

1. Pour vegetable oil into the bottom of the multicooker bowl.

1. Add carrots, onions and bell peppers. Keep vegetables in frying mode for 9 minutes.

1. Add smoked meats, pour a glass of water and add all the tomato paste. Simmer for 7 - 9 minutes. We put cucumbers, barley, spices, potatoes.

1. Stir, add salt to taste and add boiling water to the maximum mark.

After 45 minutes of cooking, the delicious aromatic pickle will be ready!

I invite you to watch how Ilya Lazerson prepares amazing pickle soup

Rassolnik is an excellent lunch option, flavorful and filling. Prepare it at home and your family will be delighted with your cooking skills!

Bon appetit and see you new recipes!

Rassolnik has a huge number of cooking recipes and all thanks to the versatility of its ingredients. A good housewife never runs out of meat by-products, which are often left over after many cooked dishes. Most of them can be used in soups such as rassolnik.

Rassolnik classic recipe

If you are not too lazy and look into the humanitarian dictionary, then the description you can find this - this is a folk Russian soup with pickles, kidneys, white roots, onions, potatoes or cereals, quite often even without them, with a dressing of eggs and milk, and often with fresh cabbage.

Pickled cucumbers can be easily replaced with pickled mushrooms. This dish has come to us since ancient times, and it was then called “kalya” and it was customary to prepare it with meat, chicken, or caviar. Cucumber pickle can be replaced with lemon juice.

Only in the mid-nineteenth century did this dish finally take shape and began to be called “rassolnik”. However, the use of pickled cucumber brine as the main base for preparing soups became known in the fifteenth century.

The concentration of brine, its quantity and ratio with the rest of the liquid, and the combination with the rest of the main ingredients of the soup (cereals, meat, fish and vegetables) were so varied that it led to the birth of dishes with a wide variety of names, for example, hangover, kalya, solyanka, etc. As a result, pickle.

But what’s most interesting is that many centuries ago rassolnik was not called soup, but a pie filled with buckwheat porridge and chicken; brine was added to the porridge and hard-boiled eggs were added. In the culinary world of the modern world, pickle pies are prepared, which are shaped like closed boats and served with rassolnik soup.

Prepare aromatic and tasty pickle soup It’s not difficult at all, just follow some rules and know the basics of making soups.

Basics of making pickle sauce

This soup can be prepared in various broths: pork, lamb, fish, beef, chicken. The most important thing is that the fish is whole and the meat is on the bone. After preparing the broth, the meat or fish is removed, the meat is separated from the bones, chopped and added to the final preparation of the pickle. You can also prepare pickle soup with kidneys.

The kidneys must be soaked in advance for a couple of hours, regularly changing the water, then boiled, the broth is poured out, and at the beginning of the preparation of the pickle, finely and thinly chopped boiled kidneys are added to it. If you don’t have any offal, you can easily replace it with beef.

It is customary to select grains for this soup depending on the meat products: pearl barley will go into a pickle with beef and kidneys, rice will go with turkey or chicken giblets, barley will go with goose and duck giblets, and rice and buckwheat can be used in a vegetarian pickle.

Spicy herbs, such as cilantro, basil, tarragon, are not recommended for use in pickle sauce. This soup is usually seasoned with dill and parsley. Roots are also added, the more, the more aromatic the soup.

The main and essential part of all pickles is cucumber pickle, pickles and roots. In our time, in addition to pickles, this soup necessarily includes potatoes, cereals (rice, pearl barley, barley, buckwheat), spicy vegetables, herbs, and meat.

Cucumbers for pickle must be salted; quite often brine is added to the soup. Beyond the Urals and Siberia, rassolnik is prepared with salted mushrooms, mainly milk mushrooms.

Rassolnik should be served in deep portioned plates with sour cream, finely chopped herbs, with fresh bread, puff pastries or pies.

• Real traditional rassolnik is usually cooked not from ordinary meat, but from offal. It is also worth noting that almost all recipes add brine. About one-fourth of the total broth is brine.
• To prepare the vegetable stew for this soup, parsley root is used, which makes the pickle more flavorful.
• To ensure that the potatoes do not lose their color while preparing the pickle, you should not cook them for a long time with cucumbers. Otherwise, your potatoes will be tasteless, hard and gray.
• If you plan to use meat from the store to prepare the pickle, it is recommended to drain the first boiling water. Since in the modern world, meat can contain large amounts of various antibiotics, which can be boiled down during prolonged boiling. After you have drained the water, rinse the pan and fill it with clean water.
• Most housewives, having prepared pickle, get upset, forget about this dish and give up. But don’t worry, because next time you will definitely be able to prepare a fragrant and tasty pickle.
• You can add one tomato to the pickle frying to taste. You can add capers or olives, cut into slices, into the pickle itself; they should be added along with the potatoes. Italian seasonings are great for preparing aromatic pickle sauce.
• Since it is customary to add pickled cucumbers to pickle sauce, the addition of salt must be treated with extreme caution.
• If the pickles are very hard, then they must be peeled and grated carefully on a coarse grater or chopped very thinly.
• To save time, barley should be added to the water along with the meat, and cooked for the same amount of time as meat products. But then the consistency of pearl barley will be different, not like in the classic recipe. You can also use pearl barley in bags.
• The most important thing is not to leave pearl barley to soak for a long time, since after twelve hours in water it begins to deteriorate.
• Meat on the bone during the preparation of pickle is used to add more flavor and richness to the pickle. Chicken broth should be cooked for no more than forty minutes, millet or rice for no more than twenty minutes.
• In order for the pickle broth to be transparent, it is necessary to cook the pearl barley separately, rinse it several times and then add it to the soup. When cooking this soup, you regularly need to remove the resulting foam using a spoon or slotted spoon.
• For those who don’t like fried onions in pickle at all, you need to put the onion, cut into two parts, into the soup broth. After thirty minutes, the onion will cook and become soft, and then it can be removed and thrown away.
• In order for the potatoes to boil well in the pickle, it is recommended to add the frying together with sour cucumbers twenty minutes after the potatoes have been dipped in.
• During the preparation of frying carrots, onions and cucumbers, you can add twenty grams of sour cream. This will make the pickle more rich and fatty.
• The calorie content of this dish is 45 kcal/100 grams. Read more: .

How long does it take to prepare pickle?

It doesn’t take much time to prepare pickle soup correctly. Preparing this dish will take more than an hour, but if you have extensive experience in preparing pickle soup, then actively working with the ingredients will take no more than twenty minutes.

How to cook pickle soup correctly

To prepare the pickle you will need the following ingredients:

1. Meat (on the bone preferably) five hundred grams;
2. Medium potatoes, six pieces;
3. Four pickled cucumbers;
4. One onion;
5. One large carrot;
6. Rice or pearl barley one hundred grams;
7. Greenery;
8. Salt;
9. Black peppercorns;
10. One bay leaf;
11. Vegetable oil;
12. Sour cream.

Cooking process

• First of all, we cook a rich broth from the meat. For the broth, it is best to use chicken breasts or pork ribs. Pour the meat into four liters of water and simmer over low heat for two hours.
• While cooking the meat, foam will regularly form; we collect it with an ordinary spoon or slotted spoon. If this is not done, the broth will taste bitter.
• While the meat is cooking, prepare the vegetable stew. To do this, grate the carrots on the coarsest grater and chop the onion. Cut the cucumbers into small cubes.
• After all the vegetable ingredients are ready, add them to the frying pan. Add thirty grams of vegetable oil and simmer for fifteen minutes over medium heat.
• Next, peel the potatoes, wash them thoroughly and cut into thin strips.
• We sort through the rice and wash it at least twice.
• Place rice, vegetables, and potatoes into the prepared meat broth. And salt to your taste.
• Chop the parsley, green onions and dill and add them to the pickle pot after the potatoes are cooked.
• After all the ingredients are in the pan, add the bay leaf and peppercorns. Cover the dish with a lid and let it simmer over low heat for ten minutes.
• After cooking, pour into portioned plates, add one spoon of sour cream to each and sprinkle with fresh herbs.

Rassolnik with vegetables and buckwheat

Required ingredients:

1. Four pickled cucumbers;
2. Rutabaga alone;
3. One carrot;
4. Leek one arrow;
5. One turnip;
6. One onion;
7. Celery root, parsley;
8. Four potatoes;
9. Buckwheat one hundred and twenty grams;
10. Bay leaf;
11. Parsley and dill;
12. Vegetable oil;
13. Sour cream;
14. Fresh herbs;
15. Pepper, salt, seasonings at your discretion.

Cooking process

Finely chop and boil potatoes, leeks, pickles, carrots, celery, turnips, rutabaga, onions and parsley. Add buckwheat, add bay leaf and cook all ingredients until tender. At the end, add vegetable oil, fresh herbs, salt and pepper to your taste.

Pour the finished pickle into plates and add a spoonful of sour cream to each.

How to properly prepare rassolnik with pearl barley

This is a classic version of making pickle with the addition of pearl barley. Pearl barley takes a very long time to cook, but on store shelves you can find pearl barley in bags; it cooks much faster than usual, so the preparation time for pickle can be reduced. It is best to cook pickle soup using meat broth.

In order to prepare four liters of delicious pickle you will need the following ingredients.

1. Beef one kilogram;
2. Four pickled cucumbers;
3. Two hundred grams of pearl barley;
4. Four potatoes;
5. One large carrot;
6. One onion;
7. Greens, pepper, salt and seasonings at your discretion.

Preparation

Ordinary pearl barley (unless it is instant cereal) must be soaked overnight. Pour water over the meat and boil, add pearl barley to the broth and cook together with the meat until cooked. Once the meat is ready, remove it from the broth, chop it and place it back into the pan. Add potatoes.

Chop carrots and onions and fry until golden brown in vegetable oil, add finely chopped pickled cucumbers. Place the roast in the pickle and cook, stirring regularly until fully cooked.

How to properly cook pickle with mushrooms

For pickle with mushrooms for four servings, the following ingredients are needed:

1. Three liters of water;
2. One hundred grams of dried mushrooms;
3. Two carrots;
4. One onion;
5. Parsley root;
6. Barley two glasses;
7. Four pickled cucumbers;
8. Butter forty grams;
9. Salt, pepper, seasonings at your discretion;
10. Sour cream; fresh greens.

Cooking process

Boil the mushrooms and chop finely. Separately boil pearl barley and roots. Mix vegetable and mushroom broth, add finely grated or chopped cucumbers and carrots, boiled mushrooms. Cook for ten minutes, before removing the pan from the stove, add seasonings, fresh herbs, and butter, boil for one minute and turn off the heat. That's it, pickle with mushrooms is ready!!!

Rassolnik recipe

Ingredients:

• pork or beef with bones, ribs - 400 g;
• medium-sized pickled cucumbers - 5-6;
• potatoes - 6-7 pcs.;
• onions - 1-2 pcs.;
• carrots - 1 pc.;
• pearl barley - 0.5 cups;
• flour - 1 tbsp. spoon;
• bay leaf - 2 pcs.;
• black peppercorns - 6 pcs.;
• butter and vegetable oil for frying
• ground black pepper and salt to taste.

Method of preparing pickle

Place the meat in cold water and bring to a boil. As soon as it boils, skim off the foam, reduce the heat to low and cook for about two hours, adding bay leaves and black peppercorns. Strain the finished broth. Separate the meat from the bones, cut it into small pieces and put it back into the broth.
Soak the pearl barley for a couple of hours and then cook until tender.

Peel the onion, wash it and chop it finely. Peel the carrots, wash them and grate them on a coarse grater.

Cucumbers in slices or three on a coarse grater.

Fry finely chopped onion in a mixture of vegetable and butter; as soon as it becomes transparent, add carrots. Fry until the carrots and onions become golden, and then add the cucumbers to them. Simmer everything together for 5-10 minutes.

Peel the potatoes and cut them into cubes.

We put the broth with meat on the fire, when it boils we add potatoes to it.

Cook until the potatoes are ready and add pearl barley. After boiling, add cucumbers and vegetables, let the pickle boil for 15 minutes. Alternatively, the pearl barley is cooked immediately in the broth (not separately).

In a frying pan, melt a tablespoon of butter and fry the flour in it until creamy, let it cool a little so that it does not overcook, and add water to it and dilute it to the consistency of liquid sour cream. Then pour the flour dressing into the pickle, stirring vigorously, this will add thickness to the pickle. For sharpness and piquancy, you can add cucumber pickle to the pickle. Let it simmer for 1-2 minutes and remove the pickle from the heat.

Rassolnik classic video recipe

Serve the pickle with sour cream and herbs.

Rassolnik is a very hearty and aromatic soup made from meat broth, which contains an unusual grain - pearl barley. However, this is not at all necessary.

There are a huge number of pickle recipes. The most interesting ones are collected here.

Rassolnik - general principles of preparation

In the classic version, the soup is prepared with meat broth. But you can use poultry; there are lean recipes with vegetables and mushrooms. Pearl barley is always cooked separately, since cooking releases slimy substances that can spoil the broth. In order not to cook the cereal for a long time, it is important to soak it in advance; this will take at least 3-4 hours, but it is better to soak it in cold water overnight.

What else is added to the pickle:

Potatoes, onions and other vegetables;

Tomato or tomatoes;

Herbs, spices, bay.

The soup is most often cooked in a saucepan, but you can also use a slow cooker. On average, it takes about 3 hours to prepare a dish. If the recipe is for lean soup, then one hour is enough, but provided that the pearl barley is pre-soaked. Rassolnik is served with herbs and sour cream; the soup goes well with garlic and hot pepper.

Classic pickle: step-by-step recipe with detailed description

Step-by-step recipe for pickle with pearl barley and tomato sauté. This is exactly the kind of soup that was once invented and is still the most popular.

400 g of meat with bones (beef, pork);

3 potatoes;

2 handfuls of barley (medium);

A couple of onions (1 for the broth);

3 barrel cucumbers;

1 carrot;

50 g concentrated paste;

Herbs, seasonings, garlic (amount to taste).

1. Pour three liters of water over the meat, add one whole onion, and let the broth simmer.

2. In another saucepan, cook pearl barley. Soak the grains in advance, fill them with cold water and cook until soft, but you need to make sure that the grains do not become sour and retain their elastic shape.

3. As soon as the meat is cooked, strain the broth and put it back on the stove.

4. Cut the potatoes, put them in a boiling meat broth, add some salt, but a little, remember about the cucumbers.

5. Cut the remaining onion into small cubes and fry in a frying pan using any oil, after a couple of minutes add the coarsely grated carrot. Once they are browned together, you can add the chopped or grated cucumbers. Simmer the vegetables together for ten minutes.

6. Pour a little water into the concentrated paste, stir and add to the vegetables for about five minutes, stirring.

7. At the same time, add pearl barley to the potatoes.

8. Place the sautéed vegetables and tomatoes into the pan. Now turn down the heat and simmer for ten minutes.

9. Cut the meat that was previously removed from the pan into pieces. It can be returned or put on everyone’s plates.

10. Try the pickle. Salt and pepper to taste, add crushed garlic and herbs. Ready!

Lenten pickle: step-by-step recipe with barley

If you don’t have time or don’t have meat, you can prepare lean pickle, as in this step-by-step recipe.

120 g pearl barley;

3 potatoes (large root vegetables);

Carrots, onions and peppers - 1 piece each;

3-4 tomatoes;

3 tablespoons of oil;

2-3 cucumbers;

Greens, pepper, bay.

1. The longest time is cooking pearl barley. Therefore, immediately fill the soaked cereal with water and put it on the stove. Then we put a pan with 2.5 liters of water and begin to prepare the other ingredients.

2. Peel and cut two potatoes, peel the third one too, but grate it. We immediately throw it into the pan, the shavings will be digested, go into the broth, it will be tastier. After boiling, add the remaining potato pieces and add some salt.

3. Place a frying pan on the stove, pour in vegetable oil. Add chopped onion and carrots and fry.

4. Grate the cucumbers, add to the vegetables, cover and simmer for about five minutes.

5. Grate the tomatoes, pour into the frying pan, and cook without a lid for another five minutes.

6. Add the prepared pearl barley to the almost cooked potatoes, add the chopped bell pepper, and after boiling, transfer the remaining ingredients from the frying pan.

7. Boil everything for a couple of minutes, add spices, herbs and turn off.

False pickle: step-by-step recipe with rice

A step-by-step pickle recipe for those who don’t like barley or don’t want to waste time cooking the cereal. With rice everything turns out much faster.

2.5 liters of any broth;

250 g potatoes;

100 g large rice;

80 g carrots;

100 g onion;

200 g cucumbers;

50 g of tomato paste (any sauce can be used, but more);

Any greens, spices;

30 ml oil or fat.

1. Peel the potatoes, cut them and add them to the boiling meat broth. We wash the rice and put it in the pan five to seven minutes after the potatoes. Salt and cook.

2. Separately fry the main vegetables: onions, carrots, then add the cucumbers and simmer under the lid until soft.

3. We dilute the tomato so that it becomes like ketchup of medium consistency, pour it into the frying pan. We cook together for about five minutes.

4. Transfer everything from the frying pan to the pan, cook together for a few minutes so that the flavors of the ingredients combine.

5. Taste, if there is not enough salt in the cucumbers, then add more. Pepper the soup and season with herbs.

Mushroom pickle: step-by-step recipe with pickled (salted) champignons

A step-by-step recipe for a very aromatic and tasty pickle, which is prepared with salted mushrooms. You can use poultry or meat for the broth.

3 liters of broth;

120 g pearl barley;

200 g potatoes;

200 g pickled and salted mushrooms;

150 g pickled cucumbers;

Onion and one carrot;

3 tomatoes or 2-3 spoons of pasta.

1. Cook the barley until cooked, drain off the excess water.

2. Add potatoes to the broth and cook until half cooked.

3. Place 2 different pans. Pour a couple of tablespoons of oil into each.

4. Cut the mushrooms, put them in a frying pan, and start frying. After 2-3 minutes, add chopped cucumbers to them and cook together for about ten minutes.

5. In a second frying pan, fry the carrots with the chopped onion. Transfer to the mushrooms, add grated tomatoes, and simmer together.

6. Add boiled pearl barley to the potatoes, boil for a couple of minutes and add everything from the frying pan. Let it boil quickly, then reduce the heat to low and keep the soup on the stove for a quarter of an hour.

7. Taste, salt to taste, and decorate the dish with herbs.

Rassolnik: step-by-step recipe with salted tomatoes

It turns out that you can use not only cucumbers, but also salted tomatoes for cooking. They make it delicious too.

300 g salted tomatoes;

3 liters of meat broth;

200 g potatoes;

200 g boiled pearl barley;

100 g of onions, carrots;

Oil, spices, any herbs.

1. Place chopped potatoes into the broth with or without meat, boil for ten minutes, and add the barley prepared separately.

2. Fry the onion in oil in a frying pan until lightly browned. Grate the carrots and add. Cook vegetables until soft.

3. Remove the skin from the salted tomatoes, chop finely, add to the vegetables, and sauté for another five minutes.

4. Combine the vegetables and the future pickle in a saucepan, cook together until tender. Season with herbs and spices.

Rassolnik: step-by-step recipe in a slow cooker

The pearl barley will have to be boiled until half cooked separately, since this cannot be done in a slow cooker along with the main soup.

2 potatoes;

1 multicooker glass of pearl barley;

4 cucumbers;

2 tablespoons of concentrated tomato paste;

3 potatoes;

2.5 liters of broth;

Salt, cucumber pickle, seasonings;

Frying oil or fat.

1. Cut onions and carrots. Heat the oil on baking mode, add vegetables, cook for ten minutes.

2. During this time, cut potatoes and cucumbers.

3. First add cucumbers and pasta, lightly fry.

4. Add potatoes, add semi-finished pearl barley and pour in broth.

5. Close the lid and change the program to soup mode. We prepare rassolnik full cycle.

6. Open, add spices and herbs to taste, close and let the dish brew.

Rassolnik: step-by-step recipe with smoked meats

Step-by-step recipe for pickle soup with smoked meats. You can use ribs, brisket, or any other cut.

300 g smoked meats;

A glass of pearl barley (boiled);

250 g potatoes;

Bell pepper (1 pc.);

2 cucumbers (barrel);

Salt, pepper, parsley;

3 tbsp. l. tomato;

Carrot, one onion.

1. Boil 3 liters of water, add chopped potatoes. We cut it coarsely. Cook for a couple of minutes and add smoked meats.

2. Fry chopped onions and carrots, add cucumbers, cook for a few minutes and add tomato. Pour a ladle of hot broth from the pan and leave to simmer.

3. As soon as the potatoes are almost ready, add boiled pearl barley. Salt.

4. After a few minutes, throw in the chopped sweet pepper, then transfer the vegetables into the tomato from the frying pan.

5. Cover and simmer at a barely noticeable boil for ten minutes.

6. Taste, add additional spices and herbs and you’re done!

The most delicious pickle is made from bone broth. If you shorten the cooking time by using meat cut into small pieces, the soup will not be as tasty.

Broth is prepared quickly from young meat, but soup made from the meat of an adult animal is much tastier.

If the cucumbers are fresh and the pickle lacks acid, you can squeeze a little lemon juice into the pan or add it directly to the plates. Whole citrus slices can be used to garnish soup.

To prepare a bright and rich pickle, you can add a little sautéed beets to it. You need to grate it very finely so that the root vegetable does not attract attention to itself in the soup.

Classic rassolnik is an incredibly nourishing and rich soup that is cooked in meat broth with cucumbers, pearl barley or rice. The dish is best served with sour cream. In general, the recipe for a classic pickle is quite simple - and you can see it for yourself!

Pickle soup with rice - classic recipe

Ingredients:

• carrots – 1 pc.;
• – 2 l;
• potatoes – 5 pcs.;
• onion – 1 pc.;
• rice – 200 g;
• fresh herbs;
• - 5 pieces.;
• spices.

Preparation

We peel the vegetables, cut the potatoes into cubes, and grate the carrots and onions on a medium grater. Put the washed rice into the hot broth, bring it to a boil, and then throw in the potatoes and boil for about 10 minutes. Without wasting time, fry the onion and carrots in a frying pan with butter and transfer the vegetables to the pan, stirring. Chop the pickled cucumbers into strips, saute for a few minutes in a frying pan and throw into the soup. Cover the pan with a lid, reduce heat and cook for 10 minutes. Next, season the soup with spices, throw in a bay leaf and chopped fresh herbs. Season the finished pickle with sour cream and serve hot.

Recipe for classic pickle with barley

Ingredients:

• meat on the bone – 500 g;
• filtered water – 4 l;
• pickled cucumbers – 3 pcs.;
• cucumber pickle – 0.5 tbsp.;
• potatoes – 5 pcs.;
• pearl barley - 1 tbsp;
• carrots – 1 pc.;
• onion – 1 pc.;
• spices;
• vegetable oil – 50 ml.

Preparation

And here is another interesting and tasty classic recipe for pickle with barley and cucumbers. We wash the pearl barley in advance and soak it overnight. Place the meat in a saucepan with water, put it on the fire, bring to a boil and cook until done, removing the noise. After 20 minutes, throw in the prepared cereal. Peel the onions and carrots, grate them on a medium grater and brown them in a frying pan in vegetable oil. Chop the cucumbers into thin strips. Carefully remove the finished meat from the broth, cut it into pieces and send it back. Add the potatoes, cover with a lid and cook for 20 minutes. Next, add the roast, cucumbers, spices to the soup and pour in the brine. Simmer the pickle for a few minutes, then remove from the stove and leave for 20 minutes, closing the lid.

Classic recipe for Leningrad rassolnik

Ingredients:

• broth - 3 l;
• potatoes – 5 pcs.;
• carrots – 1 pc.;
• pearl barley – 3 tbsp. spoons;
• pickled cucumber – 1 pc.;
• onion – 1 pc.;
• tomato puree – 1 tbsp. spoon;
• margarine – 2 tbsp. spoons;
• fresh herbs - optional;
• parsley root – 30 g;
• spices - to taste;
• sour cream - for serving.

Preparation

We carefully sort the pearl barley, rinse it several times and pour boiling water over it. Then put the bowl with the cereal on medium heat, boil and cook until half cooked. After this, carefully drain the broth, rinse the pearl barley again and discard it in a colander. Place a saucepan with broth on the fire, bring it to a boil and add the barley. Cook it over low heat for another 30 minutes. Without wasting any time, prepare the pickle dressing. We clean the carrots, onions and parsley root, rinse and finely chop with a knife. Melt in a frying pan margarine, add the prepared vegetables and brown them for a few minutes, stirring. Then add tomato puree, slightly diluted with water, and mix. Cut the skin off the pickled cucumber, chop it into cubes and boil for several minutes in a small amount of water. Peel the potatoes, chop them into strips, and when the grains in the broth become soft, carefully toss them in. Bring the soup to a boil, add the roasted vegetables and cucumbers. At the end of cooking, season the pickle with any spices to taste and simmer under the lid for 10 minutes. Serve the soup with chopped fresh herbs and low-fat sour cream.